Black & White Snowy Alps

White Nuit Blanche Ganache

Ingredients Preparation
  • 100g
    35% cream
  • 16g
    sorbitol powder
  • 16g
    invert sugar
  • 24g
    glucose
  • 18g
    softened butter

Heat cream, sorbitol, inverted sugar and glucose to 40°C. Pour over melted couverture (35°C). Add soft butter and homogenise well using a hand mixer. Leave to cool to 28°C.

Preparation of the mould

Pre-crystallise couvertures to 31°C and pipe peaks with white couverture. Leave to crystallise then cast peak moulds with black couverture. Pipe in ganache and leave to crystallise. Then close with remaining couverture. Leave to crystallise before unmoulding the tablet.

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